Make Probitic Food to Increase Well-Being @ Sacred Places, Winnipeg [22 August]

Make Probitic Food to Increase Well-Being

18:30 - 20:30

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Sacred Places
3000 St Mary's Rd, Winnipeg, Manitoba R2N 4J6
Learn how to make delicious milk kefir and cultured vegetables by adapting traditional fermentation for today's needs. Feed your «gut garden» to grow good microbes and improve health and well-being.

Kefir grains ferment milk into a tart, thicker consistency filled with vital natural probiotics — less solid than yogurt but much more probitic-potent. Probiotic-rich vegetables are fermented with a starter culture (no vinegar), resulting in slightly sour, crunchy, tasty goodness wonderful as a side dish, snack or probishot. ;)

Milk kefir and kefir cheese are terrific in smoothies, fruit bowls, breakfast parfaits and dips. Popular probiotic vegetables include a palate-pleasing Flu-Prevention Kraut and options that go beyond sauerkraut such as basil, garlic cherry tomatoes, dill carrots and more.

Taste samples and receive a detailed 35-page guidebook with instructions and easy, flavourful recipes to nourish you and your family. Creating your own probitic food is easy, fun and nutritious!

With an investment of $49 (plus GST), give yourself the gift of «food medicine» to benefit from a stronger immune system, better digestion, enchanted well-being, increased energy, clarity and inspiration.

Join Shirley Bodnarchuk for an informative, tasty class and become a probifoodie!

With her training background, teaching how to make probitic food is a joy for Shirley! Growing up on a farm, she learned the value of eating natural, wholesome food. Today she continues to share what she has learned and test-driven herself to lift energy around and within.

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